Journal
APPLIED SCIENCES-BASEL
Volume 11, Issue 14, Pages -Publisher
MDPI
DOI: 10.3390/app11146596
Keywords
pectin; extraction method; techno-functional properties; agricultural waste
Categories
Funding
- Hubert Curien Program PHC Gundishapur [45069SL]
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Pectins, polysaccharides widely used in cosmetics, pharmaceuticals, and food industries, function as texturizing, emulsifying, stabilizing, and gelling agents. Their characteristics and applications are influenced by their structures and extraction methods.
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of alpha-(1,4) linked d-galactopyranosyluronic acids interrupted by beta-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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